Bacon & Mielie (Corn) Bread

Bacon & Mielie (Corn) Bread

There’s not much to be said about this bread. I mean seriously. Bacon IN the bread? Is this the best idea EVER? And I have the wonderful Chantelle from Just Chef to thank for this moment of inspiration. She is 100% responsible for making me drool and dream of this bread and finally, I got around to making it yesterday.

I didn’t use Chantelle’s recipe but rather made mine up as I went and it happens to be the easiest ‘baked good’ I’ve ever made. Other than the 7 minutes it took to fry the bacon, I threw this together in 5 minutes and popped it into the oven for just over an hour to become golden and delicious. And in 10 minutes, it was finished. I’m not even exaggerating. My twins had a slice each for lunch and the rest was eaten (very greedily) by my husband, my brother and myself.

Bacon & Mielie (Corn) Bread

I think, had we shown some restraint, having this for breakfast with a fried egg on top, would probably be the best thing in the world for a hangover (which is enough to get me drinking just to GET the hangover) but eaten warm with a good slathering of farm butter was just heaven.

I’m not going to ramble on any longer, instead I’ll just give you the recipe and urge you to buy the ingredients today, right now in fact, and start baking asap. You won’t regret it!

Bacon & Mielie (Corn) Bread

Makes 1 standard loaf size

250g bacon, diced
2.5 (625ml) cups all purpose (cake) flour
2tsp (10ml) baking powder
1tbsn (15ml) sugar
1tsp (5ml) salt
4 large eggs
1/2 cup (125ml) butter, melted
1 cup (250ml) milk
1 tin (410g) whole corn kernels (drained)
1/2 tin (about 200g) cream style sweetcorn
1 cup cheddar cheese, grated

  • Pre-heat the oven to 170°c and grease a standard size loaf tin.
  • Fry the chopped bacon in a very hot pan until slightly crisp. Drain off any excess fat and set aside.
  • Meanwhile, sift all the dry ingredients into a large mixing bowl.
  • Beat together the eggs, butter and milk and pour into the dry ingredients. Mix well.
  • Fold in the corn and bacon and pour into the prepared loaf tin. Sprinkle the grated cheese over the loaf and place into the oven.
  • Bake for 60-75 minutes until the loaf is golden brown and a skewer inserted comes out clean. If the loaf is browning too fast, turn the heat down.
  • Remove from the oven and allow to cool down for 5 minutes before removing from the tray.

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Showing 85 comments
  • Virginia
    Reply

    I made this for company and unfortunately it turned out very doughy and under-baked in the middle. I cooked it for the full 75 minutes at 170 C (338 F) and the top was nicely browned but it just didn’t cook through. I also drained the corn kernels as directed, but kept the liquid from the half can of creamed corn. Sadly I had to throw it out 🙁 I guess I should just bake it for an hour and a half next time?

  • JulsB20
    Reply

    This sounds so yummy. I can’t believe I’ve never tried anything like it. Thanks for sharing.

  • Alida Ryder
    Reply

    So glad you liked it! 🙂

  • KatiesOwnCreations
    Reply

    I made this the other night. I was feeling lazy, and decided to just add the whole can of creamed corn (cuz I had no idea what I would ever do with half a can of creamed corn), and just went ahead and baked it a tiny tiny bit longer. It was delicious, my parents loved it. It’s like a whole meal all in itself. yummy!

  • Alida Ryder
    Reply

    I’m so glad you liked it! It definitely is a winner!

  • BekahB
    Reply

    I’ve made this twice now, and each time I get so many compliments. I brought it to a wedding potluck and everyone was calling it “Texas Cake”. I wanted to thank you for thinking this up. Also, one time i used Trader Joe’s Corn bread mix to save some time and that was delicious too. Thanks!

  • Alida Ryder
    Reply

    You definitely can. Just let it cool completely then wrap in foil followed by plastic wrap.

  • maria
    Reply

    can i freeze this after baking.?

  • Alida Ryder
    Reply

    So glad you liked it Bee.

  • Bee
    Reply

    I found this recipe on Pinterest. I’m a Florida girl. I just baked this and it came out perfect in 1 hr @ 350F. I can’t imagine not draining a can of corn, I did that first. I used buttermilk as that is what I had. Thank you for a great recipe. My house smells wonderful.

  • Alida Ryder
    Reply

    That’s a very good idea!

  • Agos
    Reply

    Omg this sounds so good! I’m thinking of making it as muffins for Christmas eve 🙂

  • Elaine
    Reply

    can you use a cup of real bacon bits instead of taking time to cook bacon?

  • Lisa
    Reply

    I use a box of Jiffy Cornbread Mix and sour cream in place of dry ingredients and milk. I do still add the sugar and a little chili powder for a kick! I ripped recipe off of one I saw Paula Deen make on TV. I can eat this stuff as a desert!

  • Whits1bone ???
    Reply

    This sounds good and is similar to other corn bread recipes that I have made. However, I will use half yellow corn meal and half flour. This substitution works well, as would 3/4% yellow cornmeal and 1/4% flour. Don’t forget the salt and sugar! Also sift the dry ingredients together and mix the wet ingredients separately. VERY LIGHTLY fold the two together, do NOT “mix well”! Some lumps will remain, that’s OK. If you over mix cornbread, the crumb will be too delicate to slice, it will crumble. Very gently fold in the remaining ingredients. I would also use a greased, square, 9″ baking pan for this. If you would like a sweet crust, very carefully sprinkle any where from 1/4 to 1/2 cup of sugar over the batter before baking. I would also bake this at 450 F for around 20-25 minutes, or until lightly golden (if using yellow corm meal) and a toothpick inserted in the center comes out clean.
    Great inspiration! I’ve not used bacon IN the bread before, but I have used bacon grease in the recipe. I have also added corn, and it is a great taste!

  • Kari Lindsay
    Reply

    Smoky salty bacon is perfect with sweet corn. Love this for dipping into soup or chili or to eat with a salad!

    • Alida Ryder
      Reply

      That is exactly why I made this bread. Just love the combo.

  • Monica Cheng
    Reply

    Looks really delicious! Corn and bacon together in a bread sounds like an excellent combination (:

  • Jenn
    Reply

    This was fabulous! Took all of my self control not to eat half of the loaf by myself! Thank you for the wonderful recipe!

    • Alida Ryder
      Reply

      So glad you liked it Jenn. It’s def a crowd favourite.

  • #Handmade #Soap
    Reply

    Thanks for that

  • Kea
    Reply

    I just made this and it’s Delicious!!! Thank you for sharing!!!

  • Didi
    Reply

    I notice no cornmeal?

    • Alida Ryder
      Reply

      Didi, cornmeal is not easy to find in South Africa but I’m sure you could substitute half of the flour for it if you want?

  • Judy
    Reply

    I just made this bread for a Halloween party to accompany brisket chili. I now realize that I forgot the salt (whoops), but still think I would add some roasted green chilis to give it a bit more of a kick. It’s a big loaf that doesn’t hold together very well when you slice into it, so I may try baking the batter in cupcake tins next time.

    • Alida Ryder
      Reply

      Judy, I let mine cool down all the way before I slice it as it does tend to fall apart a bit. Baking it in a skillet is also a great idea.

      • Cindy Farmer
        Reply

        how do you fry it in the skillet?

        • Alida Ryder
          Reply

          Cindy, I don’t fry it, I bake it in the oven. And if you want, instead of using a loaf tin you can use a skillet to bake it in.

  • Bailey
    Reply

    Amazing. I added the cheddar to the batter instead of on top and it came out perfect. I also cooked it in cast iron for 60 min.

  • Laurie Thompson
    Reply

    Might be worth noting that Celsius converts to Fahrenheit like this: (It might not matter much in some recipes, but you may as well do it right)

    CELSIUS TEMPERATURE x 2 + 30 = FAHRENHEIT

    So 170C X 2 =340 + 30 = 370F for this recipe

    Lol, Canadian that still converts in my head

    • Alida Ryder
      Reply

      Thanks Laurie! That’s great. I have a converter plug-in on the site that converts all those things for me but I see that it’s not always too accurate.

  • Theg4
    Reply

    I can’t wait to bring this to a football party!!
    Just one question, did you use all purpose flour or cake flour?

    • Alida Ryder
      Reply

      I used cake flour but I’m sure AP will also be fine.

  • Krissy
    Reply

    I made some yesterday and it was wonderful! My husband was drooling. Thanks for sharing!

    • Alida Ryder
      Reply

      I’m so glad Krissy! One of my favs as well.

  • Alida Ryder
    Reply

    OK, that sounds very wet. When I put mine in the tin it’s more like a cake batter texture. Not runny at all. Perhaps try to lessen the milk? Maybe my flour is more absorbent? I just can’t think of why this would happen.

  • Stephanie Hamilton
    Reply

    I made this last night and was really excited. I love anything with bacon and the corn and cheese made it sound amazing. I followed the directions perfectly and I baked it for the 75 minutes in the recipe only to find it still totally soggy inside and really undercooked. I ended up having to bake it for another HOUR and in the end had to cut slices and put the still soggy slices back on the oven to finish for 15 minutes on each side. This was a huge disappointment and a waste of bacon.

    • Alida Ryder
      Reply

      Stephanie, I am SO sorry your bread didn’t turn out great (or even just fine). I also made this recipe this weekend again and mine came out just like in the photo. Did you drain the corn before adding it to the bread? I know many people have said they’ve done this which results in a wet bread. I so wish I could come and help you in your kitchen to make this bread perfect. I know how frustrating it is to buy expensive ingredients only to find the recipe not working. If you can think of something else that might’ve gone wrong, let me know and we can figure it out together.

      • Stephanie Hamilton
        Reply

        I did drain the corn. The recipe said to so I followed that. The only thing I can think might have made a difference is that my eggs are extra large. I didn’t think that would make such a huge difference but maybe I should have cut the eggs back to 3.

        • Alida Ryder
          Reply

          I also don’t think that would make that much of a difference. How wet was the batter when you put it into the bread tin to bake?

          • Stephanie Hamilton

            It was pretty wet. The best I can describe is it was kinda the consistency of pancake batter but with bacon and corn in it (that kinda sounds good too). It almost filled my regular size bread pan. I was wondering if it would spill over when baking but it didn’t. It probably would have made great muffins if I’d put it in muffin tins. If I try it again I’ll probably just do that.

  • Amy
    Reply

    I used a can of corn when I made this recipe, but the batter never set in the oven. Should I have drained the corn before folding it into the batter? I am concerned.

    • Alida Ryder
      Reply

      Yes, you need to drain the corn. I have amended the recipe. 🙂

  • Claudene Kilgore
    Reply

    Important note: 170 Celius equals about 350 degrees Farenheit.

    I want to make this but I plan on using my square iron skillet to bake it in as I like cornbread to be crisp on the bottom. And if the eggs are extra large, I may try using only 3 eggs. Sounds delicious and picture is awesome! 86-year-old great-great grandmother.

    • Alida Ryder
      Reply

      That sounds like a great idea, Claudene. Let me know what you think!

  • MamaSteph
    Reply

    I am making this today. How can it not be perfect? 🙂 Thanks for sharing!

  • Lina
    Reply

    If I wanted to make them into corn bread muffins how long would you bake them for?

  • Gayle
    Reply

    Do you drain the can of whole corn before adding? Or pour in liquid and all?

  • Annie
    Reply

    Hi, what would you suggest if I can’t find cream style sweet corn? Should I substitute it with skimmed milk?

    • Alida Ryder
      Reply

      Annie, I would add whole corn kernels and a splash of milk. Substituting with only milk will make the batter too runny.

    • Gerald
      Reply

      BUTTERMILK will make it better all around if you can get it.

      • Sarah
        Reply

        What kind of milk should I use? 1 cup buttermilk?

  • chelsea
    Reply

    does this recipe call for 1 cup of bacon and 2 1/2 cups of flour?

    • Ally_R
      Reply

      Chelsea, yes it does. In South Africa the bacon comes in 250g packets but the amounts for the bacon aren’t crucial as you can add as much or as little as you like.

  • Jill
    Reply

    So I made this a couple weeks or so ago and I was curious if anyone has had trouble with the bread coming out really greasy? I’m came out so greasy that it was like wet bread. Any suggestions?

    • Ally_R
      Reply

      Jill, I’ve make this bread quite often and I never have a problem with it being greasy. Are you sure your measurements are correct? Half a cup of butter (125ml) shouldn’t be enough to make it really greasy so I’m not sure what else it could be unless you’re perhaps not baking it for long enough? Perhaps try to leave it in the oven for another 15-20 minutes next time you bake it?

    • Megan
      Reply

      Make sure you’re not adding the bacon grease…

      • Alida Ryder
        Reply

        Megan, that’s a very good point. I’ll amend the recipe asap.

  • Sam
    Reply

    I made this and it smells so good. Just waiting for it to cool down so I can try it.

  • Karen
    Reply

    I’m making the bread and am curious what 160 C translates for Fahrenheit?

    • Ally_R
      Reply

      It’s about 350 I think.

  • Marta
    Reply

    Looks delicious, I’ll definitely try this one.

    • Ally_R
      Reply

      Marta : It really is scrumptious!

  • SherryE
    Reply

    EXCELLENT Recipe !!!…and so easy =)

    • Ally_R
      Reply

      So glad you liked it Sherry.

  • SherryE
    Reply

    Never mind my last post…brain fart moment over here….;)

  • SherryE
    Reply

    I have just put this bread into the oven…is 170 Celsius right??? It seems not hot enough…

  • Sam
    Reply

    I cant wait to make this bread, but I think its best appreciated as you did, warm and with farm buter. Yum!

  • Sinead
    Reply

    I made this yesterday! The boys were well impressed =D

  • Kevin (Closet Cooking)
    Reply

    That is one tasty looking bread!

  • Jennifer @ Licious Food
    Reply

    If I could reach through the screen, I would! I am so going to have to make this deliciousness! Thank you.

  • 56dustbunny
    Reply

    Oh My !!!! I had to read this super quick, and hurridly note down the ingredients ! I drooled when I saw the pic on Tastespotting. Ima gonna make some ! Very soon, k, going to the store now byeeeee 🙂

  • Lorraine
    Reply

    Hi this bread sounds absolutely delicious, will try it this weekend. Did you make it according to the recipe or what tweaks did you add?

    • Ally_R
      Reply

      Lorraine, As I went along I wrote down the recipe and this is exactly how I made it so you can just follow this recipe.

  • Fiona
    Reply

    That sounds delicious!!!
    Your site is fast becoming a favourite between alot of moms I know. Thanks for the awesome recipes 🙂

  • Linda
    Reply

    Bwahahahahaha I agree with you on being tempted to drink just to get the hangover…I mean, LOOK at that bread! I am going to make it this weekend for The Bulls Fan’s pre-Argus carbo load breakfast on Saturday. Delicious!

  • Elmari
    Reply

    Delish!

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